Preparation:
1. Heat milk, pumpkin puree, pumpkin pie spice, and extract in medium saucepan over medium heat; cook for 4 to 5 minutes, or until mixture is hot, but not boiling. It is ready when there are many small bubbles on the sides of the saucepan.
2. Remove from heat; mix vigorously with a whisk until frothy.
3. Pour coffee or espresso into serving mug; top with milk mixture.
4. Top with nutmeg if desired.

Ok, I LOVE LOVE LOVE…..did I say LOVE?? Peanutbutter!! It’s a staple in our household!! If I’m grumpy? — I have a spoonful of peanutbutter! If I can’t quite make it to the next meal?—peanutbutter!! If I’m doing laundry? PB!!!!! Ok, well maybe not then!

So my Bestie Lisa from Colorado turned me on to this awesome product PB2 Powdered Peanutbutter. Smells and tastes <just add water> just like fresh milled pb but with 85% less fat calories than traditional peanutbutter!!!

Here’s just a few yummy options:

*Mix it with greek yogurt to create a mousse*

*Add to your favorite Shakeology for extra flavor*

*Even add to vegetable stir fry for extra protein*

One of my favorite iced drinks to prepare and sip through a straw is my Funky Monkey Shake:

These are so tasty and the crisp texture from the romaine lettuce makes for a wonderful mouth experience!! Easy recipe to fix and follow. Hubby grilled the ahi 4 mins/side!! Enjoy!!

How to prepare Ahi:

Sprinkle each side of the Ahi with a dash of salt, pepper and chili powder. Preheat a skillet over medium to high heat. Sear the ahi for approximately 5 min on each side (until the outside is blackened) Ahi can be served rare in the center.

How to prepare pumpkin seed sauce:

3/4 cup pumpkin seeds

1/4 c Sriracha chili sauce

1/2 cup water

Zest and juice of 1 lime

1 tablespoon olive oil

1/4 cup cilantro

3 cloves of garlic

1/4 cup chopped onion

1/2 tsp salt

1/2 tsp pepper

1/4 tsp cumin

1/4 tsp coriander

Put all of your ingredients into a blender and blend, transfer to a skillet, saute on medium heat for 5 minutes until sauce is thick and fragrant.

How to prepare Veggies:

Thinly slice bell peppers, onions and tomatoes in a tablespoon of grapeseed oil on medium high heat approximately 6-7 minutes, until softened.

Serve in a romaine lettuce cup with fresh cilantro and a squeeze of lime.

I also used the pumpkin seed topping later in the week on salmon and lean beef hamburgers!!